Banh Xeo
Central and Southern Vietnam. Bánh xèo is particularly associated with the central Vietnamese city of Huế (where it is smaller and thicker) and the Mekong Delta (where it is larger and thinner). Both are correct regional variations. The dish is deeply rooted in Vietnamese rice agriculture — rice flour, coconut milk, and fresh river shrimp.
Bánh xèo (sizzling cake) is Vietnam's crispy crepe — a turmeric-yellow rice flour batter poured into a screaming-hot oiled pan, filled with pork belly, shrimp, bean sprouts, and green onion, then folded in half when the exterior is fully crispy. Eaten by tearing pieces off, wrapping in lettuce with fresh herbs, and dipping in nuoc cham. The sound (xèo — sizzle) when the batter hits the pan is the dish's name.